It’s the icing on the cake, the spoonful that helps the medicine go down, but sometimes, it’s better when sugar doesn’t instantly disappear from view. Rather than hiding in the background, doing all the heavy lifting behind the scenes, certain recipes can benefit from a delicate dusting of powdered sugar, gracing the surface of crackle-top cookies, coffee cakes, and flaky pastries like freshly fallen snow.
Sucre neige, also known as “snow sugar,” is scientifically formulated to be impervious to moisture or temperature. That means it won’t melt or dissolve on top of doughnuts, cookies, fruit tarts, and or any sweet treat you can throw at it. A light sprinkle will look as fresh as a pristine mountain peak, even after a day in the sun. Though it looks identical to conventional confectioner’s sugar, it’s made from dextrose rather than sucrose, which is considerably less sweet. The tiny particles are coated in a thin layer of palm oil, which acts sort of like a culinary raincoat. Titanium dioxide is usually added to keep it shining bright and perfectly white.
Considered a specialty item found in professional restaurant supply stores rather than the average supermarket, it’s frustratingly difficult to find at a moment’s notice. Happily, there is a way to make your own! It won’t have quite the same refinement as the impeccably processed commercial variety, but it will contain considerably fewer chemical additives, and cost a good deal less. Now you can have a brilliantly white Christmas, any day of the year.
- 1 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 1 Ounce 100% Food-Grade Cocoa Butter
- Place the sugar and cornstarch in the bowl of your food processor and pulse briefly to combine.
- Melt the cocoa butter until completely liquefied, and let cool for about 10 minutes. With the motor of the food processor running, VERY SLOWLY drizzle the cocoa butter in, until it has been completely incorporated. Don't worry if it seems to clump up a bit at first.
- Place the bowl of the food processor in the fridge for about 10 minutes to let the cocoa butter re-solidify. Pulse again to break up any clumps, and continue to pulse until powdery. Be careful not to overdo it, or it will heat up and get sticky.
- Press the mixture through a fine mesh sieve, if desired, for a finer texture. Store in the fridge or a cool place before using for best results.
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Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 0mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.